Mini Bundt Cakes w/ a Beet “Blood” Glaze

What to do

1. Preheat oven to 350 F. Grease mini bundt cake pans with a spray or melted coconut oil and set aside.
2. In a small bowl, stir together almond milk and lemon juice and let sit for 10 minutes.
3. Cream butter and sugar in a stand mixer fitted with a paddle attachment at medium speed.
4. Add in yogurt, applesauce, eggs, and vanilla extract and continue mixing until batter is smooth.
5. In a separate mixing bowl, stir together gluten free flour, oat flour, almond flour, baking powder, baking soda, and salt. Slowly add into wet mixture.
6. Add in almond milk + lemon juice and continue mixing until batter is smooth.
7. Distribute batter into mini bundt cake pans, leaving about ½ inch of space at the top. Bake for 27-30 minutes, or until a toothpick comes out clean.
8. Let cool in pans for 20-30 minutes. Then, gently flip over onto a baking rack and let cool completely glazing.
9. To make glaze, whisk together powdered sugar, vanilla and beet juice until it forms a smooth glaze. To thin out, add more beet juice. To thicken, add more powdered sugar.